Chestnut Cream
From Favorite New England Recipes
Fruit Recipes | Miscellaneous Recipes
Yield: Serves 6
This recipe was contributed by Mrs. Pauline McConnell, who wrote: "I wish someone would revive the chestnut dishes of long ago. We always had baskets of chestnuts in our root cellar at home. One of our favorite dishes was Chestnut Cream. This dish is approximately 150 years old and is one which has been passed down from generation to generation in my family." Pureed chestnuts may be bought in cans. They are imported from France and Italy.
- 1-1/2 pounds chestnuts
- 1 cup granulated sugar
- 1 cup water
- 1 cup heavy cream whipped
- 1 teaspoon vanilla extract
- milk
Remove the outer and the inner skins of the chestnuts and boil until soft with just enough milk to cover. Run through a sieve. Combine the sugar and water and cook for about 10 minutes. Mix the chestnut purée and the sugar syrup and, when cool, add the vanilla and the whipped cream. Pile on a dish and chill before serving. If you wish, the cream may be garnished with chocolate curls.
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